Serves 12
Italian Meringue
Egg whites from six large eggs (reserve 4 yolks for the genoise mousseline (see below)
2 cups granulated sugar
4 fluid ounces water
In a medium saucepan, bring sugar and water to a boil. Meanwhile, in a large mixing bowl, beat egg whites at medium high speed until stiff but not dry. With mixer running, slowly pour the sugar syrup over the egg whites and beat on high speed for 15 minutes, until the mixture has cooled. Reserve 1/3 cup of Italian meringue for use in the raspberry mousse (recipe below). Cover and hold at room temperature, until you are ready to pipe it onto the rolled bûche.
Raspberry Mousse
1 12-ounce bag unsweetened, frozen raspberries
¼ cup sugar
6 gelatin leaves*
5 fluid ounces heavy cream, whipped to soft peaks
1/3 cup Italian meringue (reserved from recipe above)
Soften the gelatin leaves in cold water according to manufacturer instructions. (*Gelatin leaves are available at Kitchen Conservatory (8032 Clayton, 314-862-2665, kitchenconservatory.com). Meanwhile, in a medium saucepan over medium heat, combine frozen raspberries and sugar, stirring until sugar dissolves and raspberries begin to break apart. Use the back of a spoon to crush any remaining whole berries. Strain raspberry sauce through a fine mesh strainer placed over a medium bowl. Press solids against the bottom of the strainer to extract all juices; discard solids and reserve juice. In a clean saucepan, bring 1/3 of the raspberry sauce to a boil over medium heat. Remove from heat and add the diluted gelatin, then the remaining raspberry puree. Add the 1/3 cup of Italian meringue and stir gently to combine. Cover and chill. When chilled, consistency will be like a soft pudding.
Genoise Mousseline
Egg whites from six large eggs
Egg yolks from four large eggs (reserved from preparation of Italian meringue)
2/3 cup granulated sugar
1 cup unbleached white flour
Preheat oven to 375. Line a jelly-roll pan with parchment paper or a Silpat. In a mixing bowl placed over a large saucepan of simmering water, whisk egg yolks, egg whites and sugar until lukewarm, being careful not to allow eggs to curdle. Remove the mixing bowl from the heat and beat with a mixer set at medium high speed until the egg mixture falls from the beater in a long, slowly dissolving ribbon. Genoise will increase significantly in volume. Add 1/3 cup flour to the egg mixture and, using a spatula, gently incorporate the flour by stirring carefully to the bottom of the bowl with each stroke of the spatula, ensuring that no lumps form and all the flour is incorporated. Add another 1/3 cup flour, repeat the mixing process, then add the final 1/3 cup of flour and gently mix one more time. Spread the batter over the prepared surface of the jelly-roll pan, being careful to avoid the edges of the pan and shaping it into an even rectangle. Bake for 10 minutes, until lightly golden and just firm to the touch. Let cool.
Assembly
Once the genoise has cooled, use a spatula to gently loosen the short sides of the rectangle from the parchment or Silpat; also use a thin-bladed knife to loosen any genoise that has adhered to the long sides of the jelly-roll pan. Remove the raspberry mousse from the refrigerator, stir it gently, and reserve approximately 1/3 cup of the mousse. Using an offset spatula, spread the mousse atop the genoise mousseline, leaving a one-inch border around the four sides of the rectangle free from raspberry mousse.
Gently lift one of the short ends of the rectangle and begin rolling it toward the opposite end. Use a spatula if necessary to gently loosen any stuck portion of the genoise. Use the reserved raspberry mousse and a spoon to fill in any empty spaces at both ends of the roll. Gently slide the roll onto a large rectangular plate or tray, cover with plastic wrap and refrigerate until chilled, at least one hour.
Fill a pastry bag with the Italian meringue and, using a star tip, cover the genoise log with meringue, imitating the look of bark. Use a kitchen torch to brown and caramelize the surface of the meringue, or place the bûche under the broiler for a minute or two.
Slice and serve with raspberry coulis. We like the simple-to-prepare raspberry coulis found on Epicurious.com.
